chicken marengo
For those of you who like history...here is the story behind Chicken Marengo. It takes its name after the Battle of Marengo in 1800 when Napoleon Bonaparte defeated the Austrians. According to tradition, Napoleon demand a quick meal after the battle and his chef was forced to work with a meager amount of ingredients: a chicken, tomatoes, onions, garlic, herbs, olive oil, and crayfish. The chef cut up the chicken, fried it in oil, and made a sauce with rest of the ingredients. Napoleon liked the dish and considered it lucky since he won the battle.
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 3 - boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup all purpose flour
- 1-2 teaspoon tarragon, dried
- 4 tablespoons butter, unsalted
- 4 tablespoons olive oil, extra virgin
- 1 large onion, sliced
- 8 ounces fresh mushroom, sliced
- 20 ounces can chopped tomatoes
- 1 cup chicken broth
- 1 can black olive slices
- 1-2 clove garlic
- - kosher salt and freshly ground black pepper
How To Make chicken marengo
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Step 1Cut chicken in bite-sized pieces. Mix 1/2 cup of flour, chicken pieces, tarragon, salt and pepper in a plastic bag to coat.
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Step 2Brown chicken with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
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Step 3When chicken is done, remove from pan. Add sliced onions and mushrooms to the pan and saute until browned, in 2 tablespoons of butter and 2 tablespoons of olive oil.
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Step 4Put chicken back in pan. Add 1 cup of chicken broth, a 20 oz can of chopped tomatoes, 1 can of sliced black olives, and 1-2 cloves of garlic.
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Step 5Bring to a boil, then simmer for 40 minutes. Serve over penne pasta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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